Search This Blog

Friday, June 12, 2015

Yogurt Culture by Cheryl Sternman Rule + recipe

Yogurt
is one of the most popular and talked about foods in the United States. Whether
it is protein, calcium, or probiotics that you need, there are many yogurts on
the market that will fit your bill. Since I was little, yogurt has been a sweet
snack of vanilla flavored yogurt either pre-mixed with fruit or fruit on the
bottom. As my culinary world started to grow, I noticed that many cultures use
yogurt in savory ways such as those from the Mediterranean, Middle East, and
India. Cheryl Sternman Rule also explored the world with her yogurt travels to
see how many different cultures use this very versatile food. She shares her
knowledge of yogurt and shares her travels via recipes.

Melissa’s
culinary team prepared the dishes below with the utmost expertise and care.

“Dips,
Dress, Drizzle, Spread” chapter is about social dishes that are meant to be
simple and shared in a casual way – friends and family get-togethers, potlucks,
etc. Nothing wows your guest more than saying, “This dish is so simple. I just
whipped it up.” Greek Yogurt with Lemon Vinaigrette (recipe below) is made with
6 ingredients. Cheryl ate a version of this on her travels in Israel. This is a
great gateway recipe if you are new to the savory world of yogurt. The Greek
yogurt is thick, rich, and creamy and the lemon vinaigrette balances the
richness with a light citrus kick. The recipe says to serve with whole-wheat
pita triangles, but this would also work well with crudités, plain tortilla or
potato chips, naan, or used as a spread inside a sandwich.

*Za’atar is a type of wild thyme often
mixed with sumac (a brick-red, sour spice), salt, and sesame seeds. Look for it
in Middle Eastern markets.

In a large bowl, beat the yogurt until light and smooth.

Scrape it into a shallow, wide serving bowl and smooth with
the back of a spoon to create a wide indentation.

In a small bowl or liquid measuring cup, whisk the oil and
lemon juice until emulsified; season well with salt and pepper.

Pour the vinaigrette over the yogurt so it floods the
indentation.

Sprinkle with pine nuts and za’atar or parsley.

Taste, adding a bit more salt, if desired.

Serve with warm pita.

In the “Sip” chapter, yogurt
is not just about sweet drinks. They also flow into the savory side like
Turkish ayran, Persian doogh, or Indian chaas where salt is used instead of sugar. Pineapple Lassi is a
drink from India. Usually made with mango, pineapple actually makes a
refreshing twist on this drink. It is like an Indian smoothie with smooth
texture and tropical sweet flavor.

In the “Slurps” chapter,
Cheryl explores yogurt soups which can be hot or cold, sweet or savory, richly
spiced or very simple. Cauliflower-Bacon Soup with Saffron Yogurt actually
looks like cheddar cheese soup. It looks rich and heavy, but is actually light
and creamy from the cauliflower and yogurt. Everything is better with bacon and
it adds a smoky, salty flavor to the mix. This would be great on a gloomy rainy
day as the color will definitely perk up you up visually and make the taste
buds happy.

The “Dine” chapter shows that
yogurt is not just a breakfast ingredient from incorporating into sandwiches by
layering with labneh as it helps to keep the bread from getting soggy; used as
part of stuffing for peppers or mushroom caps; marinating meats as the yogurt
acts as a tenderizer; or adding to sauces and curries. Labneh-Stuffed Peppers
with Feta and Pistachio is like a popper or chile relleno without the
deep-fried coating on the outside. The labneh holds up well to the heat and
works well feta with its salty whey flavor. The sweet peppers add a slight
sweetness. If you use the small sweet peppers, they are the perfect size for
parties and potlucks. Shiitake Frittata with Labneh, Kale, and Shallots is
great way to make a meal. The kale lends a greenness to the dish and contrasts
with the sweetness of the shallots. The mushrooms add an earthy flavor and
meaty texture. The dollops of labneh are like puddles of creamy goodness
resembling a thick ricotta. This would be great for brunch with a salad of
mixed greens.

Yogurt has its advantages in
the “Bake” chapter as it can be used as a flavor enhancer, leavening activator,
moisture deliverer, and luxe filling. Mixed Fruit and Yogurt Sheet Cake for a
Crowd is a definite crowd pleaser. The crowd will be wowed first by the visual –
colors of blue, red, and purple on the cake like a painter’s palette. The cake
texture is reminiscent of bread pudding. The yogurt gives the cake a richer
flavor. The berries add a sweet and sour, yet refreshing flavor. This would be
great in the morning for breakfast or for dessert with a cup of coffee.

Let Yogurt Culture take your
taste buds on a world tour while keeping you healthy.

My Besty List

Winder Farms

Foodie Blogroll

BlogDash

Subscribe To

Total Pageviews

Follow by Email

Google+ Followers

Followers

About Me

OC Food Diva is a local foodie in Orange County, CA with 11 years experience in restaurants - from kitchen to service to menu & restaurant design. With an adventurous appetite, Chelsea scours Orange County (and the rest of the USA) for great eats.